Production Of Whole Grain Shredded Products

ABSTRACT

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.

This patent application claims priority from and is acontinuation-in-part application of U.S. application Ser. No. 11/119,077entitled “Production of Whole Grain Shredded Products”, which was filedon Apr. 29, 2005 and which is hereby incorporated by reference.

FIELD OF THE INVENTION

The present invention relates to a process for the production ofshredded products, such as snacks and ready-to-eat cereals from wholecereal grains.

BACKGROUND OF THE INVENTION

Whole cereal grains are nutritious and provide a high dietary fibercontent. Shredded products have been historically made with whole grainwheat. Generally, in the production of shredded wheat ready-to-eatcereal biscuits and shredded wheat wafers from whole grains, a pluralityof shredded layers are laminated upon one other, and the laminate iscut, dockered, and baked to provide products having a distinctly visibleshred pattern on their opposing major surfaces. The shreds providevisual attractiveness and a unique, crispy texture and connote ahealthy, hearty, natural product. Also, the shreds provide increasedsurface area and deliver a robust flavor.

To prepare wheat for shredding, whole wheat berries are generally cookedand then tempered, using prolonged tempering times. Wheat is generallyeasy to shred over long periods after the cooking and tempering, forexample up to about 24 hours after tempering. Whole wheat is unique inthat it contains gluten which helps to retain water and to providecohesiveness and elasticity during machining even after prolongedperiods after tempering. However, the same is not true for other grainsbecause of their lack of gluten and their unique chemical compositionand changes that happen to the grains after cooking and tempering.

Starch-based compositions which have little or no gluten, when mixedwith water, tend not to form a dough that is cohesive at roomtemperature and continuously machinable or sheetable. Machinability ofdough made from ingredients having little or no gluten may be improvedby forming a dough under elevated temperature conditions, such as bysteaming the ingredients, as disclosed in U.S. Pat. Nos. 4,873,093 and4,834,996 to Fazzolare et al. However, in the production of shreddedproducts from cooked, tempered, non-glutenous whole grains such as corn,oats, rye, and barley, shreddability into long continuous shreds tendsto decrease as tempering times increase or as the time between temperingand shredding increases. For example, cooked corn has a tendency tobecome hard and rubbery during the cooling and tempering process due, itis believed, to starch retrogradation. Also, storing of tempered corn insurge bins to accommodate mass production processes tends to increasestarch retrogradation and hardness. The cooked, tempered cereal grainswhich become hardened or rubbery, tend to fracture during shredding ordo not conform to shredding roll grooves for producing continuous,well-defined shredded net-like sheets.

In conventional processes for producing shredded cereals, the grain iscooked and then permitted to temper to increase shred strength.Tempering of the cooked grains prior to shredding has generally beenconsidered necessary for obtaining strong, continuous shreds. In U.S.Pat. Nos. 548,086 and 1,159,045, cooked wheat or similar grains aresubjected to tempering times of over 12 hours before shredding. Asdescribed in U.S. Pat. No. 4,179,527, in the manufacture of a wholewheat food product such as shredded wheat, whole wheat is cookedsufficiently to gelatinize the starch. Gelatinization is a function ofwater penetration into the whole berry, temperature, and time, for agiven type of grain. According to U.S. Pat. No. 4,179,527, thegelatinization of wheat starch involves a destruction of bonds in thecrystalline regions of starch granules. Retrogradation is the return ofthe starch molecules to a crystalline structure, which is different fromthe original crystalline structures, upon cooling. Tempering permits thegelatinized wheat starch to slowly cool and permits water migrationthrough the wheat particles to achieve a uniform water distributionwithin the particles. Retrogradation occurs during tempering. Accordingto U.S. Pat. No. 4,179,527, if shredding is attempted shortly aftercooking, the insufficient degree of retrogradation or tempering resultsin at best, short noncontinuous strands and/or strands which are tough,curly, or suffer from other physical or textural disadvantage. In U.S.Pat. No. 4,179,527, the time required for the tempering of cooked wholewheat is substantially reduced by chilling the wheat at a temperature offrom 1° C. to about 12° C.

It is believed that for wheat, the tempering permits distribution ofwater and facilitates development of the gluten into a network whichprovides cohesiveness for shredding. It is also believed that theretrogradation of wheat starch during tempering or after tempering isslow so as not to impede shredding or it forms a crystalline structurewhich permits shredding in the presence of gluten. Tempering ofnon-glutenous grains, such as corn, oats, rye, and barley also helps todistribute water throughout the starch granules. It is believed thatrelease of some soluble starch during cooking and distribution of thestarch and water during tempering helps to provide cohesiveness.However, the amount released may be insufficient for continuousshreddability or starch retrogradation may be too rapid and may providea crystalline structure which impedes shreddability into long continuousshreds.

Numerous other processes for producing shredded cereal products withreduced tempering times or without any apparent tempering are alsoknown. Shredded cereal products, whether tempering is used or not, havealso been produced by shredding the cereal in a form other than itscooked berry form.

International Patent Publication Nos. WO 03/034838 A1 and WO 03/024242A1, and U.S. Patent Application Publication No. US 2004/0166201 A1disclose the addition of an enzyme to starch-based raw materials toaccelerate the retrogradation of starch and thus allow a shortening ofthe tempering step in the production of snack pellets and in theproduction of shredded cereals.

U.S. Pat. No. 6,303,177 and European Patent Application Publication No.EP 1,132,010 A 1 disclose the production of a soy containing breakfastcereal by extrusion cooking a composition containing a soy material anda cereal grain to obtain a substantially gelatinized dough. Aconventional pelletizer may be used to form dough beads from the cookeddough as it is extruded from the forming extruder. The pelletizer bladescut the dough extrudate rope into beads or pellets for furtherprocessing into flakes or shredded cereal. The dough beads may be driedto a moisture content of less than 18% and then the dried beads may betempered for about 4 hours to about 10 hours before shredding.

U.S. Pat. No. 5,368,870 discloses fortifying a ready-to-eat cereal withbeta carotene by adding to cooked tempered cereal grains prior to pieceforming. Tempering times may range from approximately 2 hours toapproximately 36 hours. The cooked cereals pieces may comprise cookedgrains or fragments such as whole wheat berries or grits, corn cones,oat flakes, and the like. After fortification, the cooked temperedcereal pieces may be formed into pellets for flaking or may be shred inshredding rolls.

U.S. Pat. No. 5,182,127 and International Patent Publication No. WO93/05665 disclose tempering of cooked cereal pellets or pieces forready-to-eat cereals or cereal based snack half products by exposing thepellets or pieces to a high intensity microwave field for a brief timesufficient to improve moisture distribution therein but without causingthe pellets or pieces to puff. The microwave tempered pellets or piecesmay be flaked or shredded.

U.S. Pat. No. 4,528,202 discloses the production of the ready-to-eatshredded potato products by combining at least one potato starch sourcewith water under low temperature and low shear mixing conditions so asto avoid overgelatinization of the potato starch and to form individualdiscrete dough pieces or particles, tempering the dough pieces for atleast about two hours to distribute the water substantially uniformlythroughout the dough pieces, shredding the tempered dough pieces, andcooking the shredded dough.

Processes where tempering is not specifically mentioned or is indicatedas being optional in the production of cereals from wheat or othergrains, are disclosed in U.S. Pat. Nos. 1,189,130, 2,008,024, 1,946,803,502,378, 897,181, 3,062,657, 3,462,277, 3,732,109 and Canadian PatentNo. 674,046.

In U.S. Pat. No. 1,189,130, thoroughly moistened bran, such as wheatbran, is mixed with up to 50% of whole wheat or other gelatinous cerealflour or starch-bearing material, and is cooked in pans in a steamretort. The cooked product is dried to a lumpy condition, the lumps arepressed through a vial mesh and the resulting rice sized lumps are thenfed through shredding mills.

In U.S. Pat. No. 2,008,024, a cereal biscuit is prepared by steaming orboiling wheat alone or with other forms of cereal or food material,surface drying the cooked product, and then converting it into a thinribbed sheet. The shredding rolls are spaced sufficiently apart so thata sheeted material with ribs is obtained instead of a shredded product.

In U.S. Pat. No. 1,946,803, rice, alone or in combination with bran, issteam cooked, dried and cooled to a rubbery consistency, ground andoptionally tempered to effect a uniform water distribution. This productis then passed between grooved rollers to form long flat ribbons. Theseribbons are dried to produce a brittle product which is broken and thenpuffed by toasting.

In U.S. Pat. No. 502,378, a cereal grain is prepared for shredding byboiling, steaming, steeping or soaking. Depending upon the spacingbetween the rollers, a product in the form of threads, lace, ribbons, orsheets, and the like, is obtained.

In U.S. Pat. No. 897,181, cereal grain or vegetable in whole form iswetted but not cooked and then passed repeatedly between grooved rollersand then baked. Boiling or steaming of the grain or vegetable, it isdisclosed, produces considerable change in its chemical quality and anumber of the nutritious soluble elements escapes to the water.

In the processes of U.S. Pat. Nos. 3,062,657, 3,462,277, and 3,732,109,and Canadian Patent No. 674,046, a shredded product is not produced bymeans of shredding rolls. In U.S. Pat. No. 3,062,657, flour and waterare mixed to form a dough in an extruder. The dough is cooked in theextruder and then tempered in the extruder at a lower temperature. Theextrudates are cut into pellets to simulate cooked and dried grains suchas corn grits, whole wheat berries, oat groats, rice and the like. Theextrudates, it is disclosed, have a moisture content ideal for flaking.It is generally on the order of 18 to 24% by weight, the moisture beinguniformly distributed throughout so that the necessity for tempering isentirely eliminated and the extrudate can be immediately transferred toa flaking operation. It is disclosed that it is preferable to furthercool the extrudate before it enters the flaking device to optimizeflaking properties.

In U.S. Pat. No. 3,462,277, a mixture of cereal flour or grits and wateris passed through an extruder to gelatinize the starch while the doughis cooked and transformed into a rubber-like mass. The moisture contentof the mixture is 13 to 35%. The continuous U-shaped extrudate ispinched off into segments by cutting rolls to form canoe-shaped cerealproducts. The separated canoe-shaped pieces are then dried to below 15%moisture.

U.S. Pat. No. 3,732,109, discloses the production of a ready-to-eat oatcereal biscuit by subjecting an oat flour-water mixture to a waterboiling temperature and superatmospheric pressure to gelatinize aportion of the starch in the oat flour. The mixture then passes throughan orifice and the extruded product is cut into small pieces. Theflake-shaped pieces which are formed are dried to a moisture content offrom about 2% to about 6% by weight water. The dried flakes are thensubdivided, admixed with a syrup, and compacted into the form of abiscuit. The formed biscuits are then dried to a moisture content offrom about 4 to 5% by weight.

In Canadian Patent No. 674,046, a shredded dry oat cereal product isproduced without the use of shredding rolls. A dough is cooked in ascrew extruder, extruded through orifices to form a strand bundle, andthe strand bundle is cut into pieces by a cutting device which may be apair of rolls.

Processes for the production of shredded cereals from cereal grainswherein considerable tempering is used, as in the conventional processfor the production of shredded wheat, are disclosed in U.S. Pat. Nos.1,159,045, 1,170,162, 1,197,297, and 4,004,035. In U.S. Pat. Nos.1,159,045, 1,170,162 and 1,197,297, the whole berry is pulverized so asto permit flavoring ingredients to be incorporated in the final product.A dough is formed from flour, flavoring, and water. The dough is thencooked, rolled into slabs and then atmospherically dried for a period of24 to 40 hours. The dried product is toasted, broken into pea sizepieces, dried and then shredded. In U.S. Pat. No. 4,004,035, shreddedbiscuits are formed by depositing a layer of shredded cereal in zig-zagconfiguration on a moving belt to facilitate severing the material. Inaddition to whole wheat, other foods capable of being shredded, such asother cooked cereal, wheat germ, defatted soy, other vegetable protein,fruits, vegetable slurries and mixtures thereof may be employed inproducing the biscuits. The food is softened by cooking and temperingprior to shredding.

In the production of shredded cereals by means of shredding rolls,obtaining the cooked cereal in a form which will produce continuousshreds is only one of several problems which are encountered.

Cooking to eliminate white centers in grains is taught in U.S. Pat. Nos.2,421,216 and 4,734,294. In U.S. Pat. No. 2,421,216, particles of cerealgrains such as corn, rye, wheat, bran, rice, or oat groats arecomposited with particles of de-fatted soya beans in the form of grits,flakes, or meal to enhance the protein content of the cereal by use of atwo-stage pressure cooking step. The total cooking period to which thecereal component is subjected to should, according to U.S. Pat. No.2,421,216, be such that the starches are hydrolyzed and highlydextrinized and the particles superficially gelatinized with no freestarch or white center. The cereal particles, it is taught, should alsohave a light adhesive action of the intermediately added soya beanparticles. The mixed mass of cereal and soy which is removed from thecooker, is dried, then tempered for about 15 to 30 minutes beforeshredding in a shredding mill wherein the particles of soya becomesubstantially uniformly spread out over and mixed with the cerealparticles and adhered thereto by pressure through the shredding rolls.

U.S. Pat. No. 4,734,294 discloses a process for the production ofshredded oat food products, such as ready-to-eat breakfast cerealshaving the shredded appearance and texture of shredded whole wheat.White streaks or spots in the final product, which result from uncookedgrain or overcooked grain, are eliminated by pressure cooking the oatsin at least two stages, the amount of water used in the first pressurecooking stage being limited to partially gelatinize the starch withoutsubstantial extraction of water soluble starches and gums to the surfaceof the oat particles. The amount of water used in the remaining pressurecooking stage or stages is sufficient to eliminate at leastsubstantially all of the white portions in the oat particles and toprovide a water content in the oat particles which is sufficiently highto enable continuous shredding on shredding rollers. Additionally, theamount of water in each of the remaining stages is limited to avoidsubstantial extraction of the gums and water soluble starches to thesurface of the partially cooked oat particle.

In U.S. Pat. No. 3,512,990 a dough, made from farinaceous materials suchas wheat, corn, oats, rice, potatoes, or legumes, is optionallypartially or completely cooked with added moisture, to an approximatemoisture content of about 30%. After this cooking step, the mixture isrendered homogeneous by passing it through an extruder or a hammer mill,such as Fitzmill. The milled or extruded product is dried to anapproximate moisture content of 22 to 24%. The dried dough is thencompacted between two rolls to provide a shredding effect and produce asheet of dough having diamond-like regularly spaced perforations. Thesheet of dough is then severed into strips, folded to form smallbiscuits which are closed on three sides and then deep fried.

In U.S. Pat. Nos. 987,088, 1,019,831, and 1,021,473, corn or anothergrain is ground and immersed in an amount of water which is limited tothat which will be taken up by the grain during cooking. The purpose ofthis is to preserve in the cooked article the aroma and other propertiesof the grain which might otherwise be carried off or dissipated by theevolution of steam or vapor. In these processes, the cooked dough isextruded through a perforated plate to obtain filaments.

In U.S. Pat. No. 4,310,560 particulate edible materials, including atleast one material which acquires surface stickiness when moistened anda chemical leavening system are contacted with a spray of water andformed into pellets on a pelletizing disk. The edible material mayinclude starches, such as those derived from wheat, corn, rice,potatoes, tapioca, and the like, including pregelatinized starches. Thepellets are heated to a temperature sufficient to effect reaction of theleavening system to release carbon dioxide to provide the pellets with aporous cellular structure.

The present invention provides a method for the continuous, massproduction of 100% whole grain food products such as ready-to-eatcereals and thin, crispy, chip-like snacks in shredded form fromnon-glutenous or low-gluten content whole grains such as corn, barley,rice, rye, oats, triticale, and mixtures thereof. The cooked, temperedwhole grains are continuously shreddable into continuous net-like sheetseven after prolonged tempering times or after prolonged periods in surgevessels after tempering during which substantial starch retrogradationmay occur. The method of the present invention permits the use of fullycooked, tempered, but fracturable, hardened, rubbery whole cereal grainpieces in the continuous production of shredded products while achievingwell defined shreds and a crisp texture and high fiber content. It isbelieved that in the process of the present invention, fracturing of atleast substantially gelatinized, tempered starch granules to releaseamylose and amylopectin increases cohesiveness and softens whole cerealgrain pieces for unexpectedly superior shreddability into continuousnet-like sheets. Whole wheat shredded products having an enhanced crispytexture may also be produced using short temper times with excellentshreddability in accordance with the present invention.

SUMMARY OF THE INVENTION

The shreddability of retrograded, whole cereal grain particles forproducing a whole grain shredded food product is unexpectedly improvedby pelletizing agglomerates of cooked, tempered, whole cereal grainparticles which have undergone retrogradation to a hard, rubbery,fracturable texture. The pelletization results in the production ofwhole grain pellets having a soft, pliable texture, which are shreddableinto continuous net-like sheets on a mass production basis. Inembodiments of the invention, the pelletizing may be at a pressure ofabout 200 psig to about 600 psig, preferably from about 400 psig toabout 500 psig. The pelletizing temperature may be controlled to providea pellet temperature of about 80° F. to about 135° F., preferably fromabout 90EF to about 110EF, for example from about 95° F. to about 105°F., upon exiting the pelletizer.

Shearing and compaction of whole grains or pre-ground whole grains inthe pelletizer softens and plasticizes the starch matrix and generatessufficient friction and heat to make the whole grain particles pliableand ready for shredding while avoiding stickiness problems. It isbelieved that retrogradation of starch is reversed or starch granulesare fractured releasing amylose and amylopectin during the pelletizationprocess. As a result, the grain is shreddable for a longer period oftime after cooking.

The process of the present invention provides versatility in terms oftempering times and post-tempering storage times for the production ofnutritious, high fiber content, single whole grain or multi-whole grainshredded products. The shredded products include whole grain shreddedsnacks and ready-to-eat cereals made from one or more non-glutenous orlow-gluten whole grains such as whole corn grains, oats, barley, rice,triticale, and rye. The process may also be employed with whole wheatalone or in combination with other whole grains to provide an enhancedcrispy texture.

In embodiments of the invention, a whole grain, shredded chip-likesnack, preferably a 100% whole grain corn snack, having a substantiallyuniform shredded net-like appearance and a crisp, shredded texture isobtained by substantially compressing a laminate of net-like sheets ofthe shredded whole grain pellets.

DETAILED DESCRIPTION OF THE INVENTION

The present invention provides a method for making shredded whole grainproducts, such as ready-to-eat cereals, and sweet and savory snacks,such as chips, crackers, wafers, biscuits, and other products. Theproducts may be made with 100% whole grains and are an excellent sourceof whole grain nutrition and fiber. The difficulty with theshreddability of cooked and tempered grains, such as corn, oats, barley,rice, triticale, and rye is overcome by subjecting the cooked andtempered grains to high shear. The high shear, it is believed,substantially fractures retrograded starch granules to increasecohesiveness for shreddability into continuous net-like sheets.

Cooked whole grains, such as corn and other non-gluten or low-glutencontaining grains have a tendency to become hard and rubbery during thecooling and tempering process due to starch retrogradation. Shearing andcompaction of grains in a pelletizer has been found to unexpectedlysoften and plasticize the starch matrix and generate friction and heatto make the whole grain particles pliable and readily shreddable withoutstickiness problems in the shredding rolls. Starch retrogradation, it isbelieved, is reversed or amylose and amylopectin are released from thefractured starch granules during the pelletization process. As a result,the grain is shreddable for a longer period of time after cooking.

In addition to the use of a pelletizer, other means, such as doubleshredding, may be employed to shear the cooked, tempered, hardened wholecereal particles into soft, pliable, cohesive shreddable pieces. Indouble shredding, the hardened particles are first shred intodiscontinuous shreds, and then the discontinuous shreds are shred intocontinuous shreds. However, use of a pelletizer is preferred for moreefficient production of continuous shreds.

Various whole cereal grains may be used to produce whole grain shreddedproducts such as ready-to-eat breakfast cereals and chip-like shreddedsnacks in accordance with the present invention. Examples of grainswhich may be used are non-glutenous or low gluten content whole grainssuch as whole grain corn or corn kernels, oats or oat groats, barley,rye, rice, triticale, and mixtures thereof. A preferred whole grain foruse in the present invention is corn. The corn may be of the yellow,white or blue variety or mixtures thereof. High gluten content grainsmay also be shredded in accordance with the method of the presentinvention. For example, in embodiments of the invention, whole grainwheat, such as whole grain soft wheat, or wheat berries may be usedalone or in combination with one or more non-glutenous or low glutencontent whole grains. In embodiments of the invention, whole grains,which are at least partially or fully defatted, such as defatted wholewheat berries, may be used alone or in admixture with full-fatted wholegrains. In the production of multi-grain products, each whole grain maybe employed in equal weight percentages or in different weightpercentages.

The whole cereal grain particles employed may be in the form of the raw,whole, non-comminuted grain or berry or in the form of pre-cut,pre-ground, or comminuted whole grains. For example, the whole grainparticles may be in the form of whole corn kernels, or pre-ground orcomminuted corn kernels. Whole oat particles may be in the form of wholeoat grains or berries, or pre-ground or pre-cut whole oat grains. Thestarch of the whole grain particles employed in the present inventionmay be all or essentially all individual, crystalline starch granules,as determined by light microscopy starch characterization where a sampleis stained with Lugol's Iodine and observed in Brightfield Optics.

In embodiments of the present invention pre-ground or comminuted wholecereal grains are preferred because they hydrate and cook faster thanwhole grains or whole berries. For example, prior to cooking, wholecereal grains, such as whole corn kernels, may be pre-ground, milled orcomminuted to a particle size of less than or equal to about ¼ inch,preferably less than or equal to about 0.2 inch., for example from about0.09 inch to about 0.165 inch. In embodiments of the invention,comminuting, pre-grinding or milling of raw whole grains may be achievedusing a conventional Fitz mill, Commitrol mill, or Urschel mill. Forexample, a Fitz Mill having a ⅛ inch round hole screen may be employedto obtain an average particle size distribution of about: 0.0% on a #6screen, about 14.91% on a #14 screen, about 30.43% on a #20 screen,about 50.25% on a #40 screen, and about 4.41% on the pan.

In embodiments of the present invention, whole seeds or comminuted seedsor legumes, such as soy beans or soy bean grits may be admixed with thecereal grains to enhance protein content of the products of the presentinvention in amount which does not adversely affect shreddability.Exemplary amounts of the seeds or legumes which may be employed mayrange up to about 60% by weight, based upon the total weight of thewhole cereal grains.

In preferred embodiments where the whole cereal grains include wholecorn, lime is preferably employed to enhance flavor and also to enhancestarch functionality and cohesiveness. Any food-grade lime or calciumhydroxide may be used in the present invention. The lime may be added inan amount sufficient to improve starch functionality and reducetackiness of the corn-based composition, and to provide a masa flavor tothe final product. Exemplary amounts of lime which may be used inembodiments of the present invention are from about 0.05% by weight toabout 3% by weight, preferably from about 0.1% by weight to about 0.5%by weight, based upon the weight of the whole corn grains or kernels.

The shredded whole grain foods such as ready-to-eat cereals, crackers,wafers, biscuits, or snack chips of the present invention may befull-fat, reduced fat, low-fat, or no-fat products. As used herein, areduced-fat food product is a product having its fat content reduced byat least 25% by weight from the standard or conventional product. Alow-fat product has a fat content of less than or equal to three gramsof fat per reference amount or label serving. However, for smallreference amounts (that is, reference amounts of 30 grams or less or twotablespoons or less), a low-fat product has a fat content of less thanor equal to 3 grams per 50 grams of product. A no-fat or zero-fatproduct has a fat content of less than 0.5 grams of fat per referenceamount and per label serving. For accompaniment crackers, such as asaltine cracker, the reference amount is 15 grams. For crackers, orbiscuits or wafers, used as snacks, and for cookies, the referenceamount is 30 grams. Thus, the fat content of a low-fat cracker, wafer,or cookie would therefore be less than or equal to 3 grams of fat per 50grams or less than or equal to about 6% by weight fat, based upon thetotal weight of the final product. A no-fat accompaniment cracker wouldhave a fat content of less than 0.5 grams per 15 grams or less thanabout 3.33% by weight, based upon the weight of the final product. Ano-fat wafer having a label serving size of 32 grams would have a fatcontent of less than 0.5 grams per 32 grams or less than about 1.56% byweight, based upon the weight of the final product.

Oleaginous compositions which may be used in producing full-fat, reducedfat, or low-fat shredded products in accordance with the presentinvention may include any known shortening or fat blends or compositionsuseful for baking or frying applications, and they may includeconventional food-grade emulsifiers. Vegetable oils, lard, marine oils,and mixtures thereof, which are fractionated, partially hydrogenated,and/or interesterified, are exemplary of the shortenings or fats whichmay be used in the present invention. Edible reduced- or low-calorie,partially digestible or non-digestible fats, fat-substitutes, orsynthetic fats, such as sucrose polyesters or triacyl glycerides, whichare process-compatible may also be used. Mixtures of hard and soft fatsor shortenings and oils may be used to achieve a desired consistency ormelting profile in the oleaginous composition. Exemplary of the edibletriglycerides which can be used to obtain the oleaginous compositionsfor use in the present invention include naturally occurringtriglycerides derived from vegetable sources such as soybean oil, palmkernel oil, palm oil, rapeseed oil, safflower oil, sesame oil, sunflowerseed oil, and mixtures thereof. Marine and animal oils such as sardineoil, menhaden oil, babassu oil, lard, and tallow may also be used.Synthetic triglycerides, as well as natural triglycerides of fattyacids, may also be used to obtain the oleaginous composition. The fattyacids may have a chain length of from 8 to 24 carbon atoms. Solid orsemi-solid shortenings or fats at room temperatures of, for example,from about 75° F. to about 95° F. may be used. Preferred oleaginouscompositions for use in the present invention include partiallyhydrogenated soybean oil, palm oil, and mixtures thereof.

In embodiments of the invention, the amount of vegetable shortening orfat topically applied to shredded products may be reduced by more than25 percent by weight to obtain reduced fat products having, for example,less than about 12 weight percent fat, preferably less than 10% byweight fat, based on the total weight of the baked or fried, finishedproduct.

To provide a more lubricious mouthfeel to reduced fat, low-fat or no-fatproducts, a hydrocolloid gum, preferably guar gum, may be employed tocompensate for the fat reduction as disclosed in U.S. Pat. No. 5,595,774to Leibfred et al, the disclosure of which is herein incorporated byreference in its entirety. As disclosed in U.S. Pat. No. 5,595,774, thehydrocolloid gums are used in effective amounts which provide alubricous, smooth, non-slippery mouthfeel to the baked or fried product.Exemplary amounts of the hydrocolloid gum, preferably guar gum, whichmay be used range from about 0.15% by weight to about 1.5% by weight,preferably from about 0.25% by weight to about 0.45% by weight, basedupon the total weight of the whole berries or grains. Other gums whichmay be used with guar gum include xanthan gum and carboxymethylcellulose, and gums which form gels such as alginate gum, carrageenangum, gum arabic, gum tragacanth, pectin, and locust bean gum, andmixtures thereof. Generally, the greater the extent of shortening or fatreduction, the greater the amount of gum utilized to compensate for theloss of lubricity or loss of smoothness in mouthfeel.

In the method of the present invention, a whole grain shredded foodproduct may be produced continuously on a mass production basis byadmixing whole cereal grain particles with water and pressure cookingthe whole grain particles to at least substantially gelatinize starch ofthe whole grain particles, and tempering the cooked, whole grainparticles. The tempered, cooked, whole grain particles may be pelletizedin a pelletizer to obtain whole grain pellets, the pelletizing beingunder pressure and temperature conditions to provide continuousshreddability of the whole grain pellets into continuous net-likesheets. The whole grain pellets may be shredded into whole grainnet-like sheets, followed by laminating the whole grain net-like sheetsto obtain a whole grain laminate. The whole grain laminate may be cutinto whole grain pieces, followed by baking or frying the whole grainpieces to obtain a whole grain shredded food product. In embodimentswhere a thin, chip-like shredded snack is produced, the whole grainlaminate may be substantially compressed to obtain a compressed laminatehaving a shredded net-like appearance, followed by cutting thecompressed laminate into pieces and baking or frying of the pieces.

The cooking of the grain or berry according to this invention can bedone in any standard cooking equipment, such as a rotary cooker,immersion cooker, or pressure cooker, such as a Lauhoff pressure cooker.Immersion cooking is generally at about atmospheric pressure or onlyabout 2-3 psig. Pressure cooking is preferred because it quicklyachieves full cooking or gelatinization of the whole grain particleswith no, or essentially no white centers The whole grain particles maybe cooked at temperatures and humidities which hydrate and at leastsubstantially gelatinize the internal structure of the grains or berriessuch that only a pin head of white or free starch remains visible in thecenter of the kernel. In embodiments of the invention, the degree ofgelatinization may for example, be at least 90%. In preferredembodiments the starch is essentially 100% gelatinized leaving novisible white centers in the whole grain particles. The degree of starchgelatinization may be measured by differential scanning calorimetry(DSC). Generally, starch gelatinization occurs when: a) water in asufficient amount, generally at least about 25 to 30% by weight, basedupon the weight of the starch, is added to and mixed with starch and, b)the temperature of the starch-water mixture is raised to at least about80° C. (176° F.), preferably 100° C. (212° F.) or more. Thegelatinization temperature depends upon the amount of water availablefor reaction with the starch. The lower the amount of available water,generally, the higher the gelatinization temperature. Gelatinization maybe defined as the collapse (disruption) of molecular order within thestarch granule, manifested in irreversible changes in properties such asgranular swelling, native-crystallite melting, loss of birefringence,and starch solubilization. The temperature of the initial stage ofgelatinization and the temperature range over which it occurs aregoverned by starch concentration, method of observation, granule type,and heterogeneities within the granule population under observation.Pasting is the second-stage phenomenon following gelatinization in thedissolution of starch. It involves increased granular swelling,exudation of molecular components (i.e. amylose, followed byamylopectin) from the granules, and eventually, total disruption of thegranules. See Atwell et al, “The Terminology And Methodology AssociatedWith Basic Starch Phenomena,” Cereal Foods World, Vol. 33, No. 3, Pgs.306-311 (March 1988).

Exemplary immersion cooking temperatures may range from about 190° F. toabout 212° F. Immersion cooking of the whole grain particles may occurat about 210° F. at atmospheric pressure using steam for about 30 toabout 36 minutes. The cooking can include a “come-up time” of between6.5 to about 8 minutes during which the temperature of the grain in thevat or cooking vessel is elevated from ambient temperature to thecooking temperature. But preferably, before cooking, the whole grainparticles are added to hot water at a temperature of about 170° to 190°F. in the cooker. The whole grain particles may be added to the hotwater in a rotating cooker, for example, over a time period of about 50to about 100 seconds.

The amount of water used in the immersion cooking step may range fromabout 28% by weight to about 70% by weight based upon the total weightof the grains or berries and added water. The moisture content of thecooked grain, after draining may range from about 29% by weight to about60% by weight, preferably from about 29% by weight to about 42% byweight.

In preferred embodiments, where pressure cooking with direct steaminjection is employed, pressure cooking temperatures may be at leastabout 235EF, preferably at least about 250° F., most preferably fromabout 268° F. to about 275° F. Exemplary pressure cooking pressures mayrange from about 15 psig to about 30 psig, preferably from about 20 psigto about 28 psig with cooking times ranging from about 15 minutes toabout 30 minutes, preferably from about 20 minutes to about 25 minutes.The pressure cooking may include a “come-up time” as in immersioncooking of between 6.5 to about 8 minutes during which the temperatureof the grain in the vat or cooking vessel is elevated from ambienttemperature to the cooking temperature. But preferably, before cooking,the whole grain particles are admixed with hot water at a temperature ofabout 170° to 190° F. in the pressure cooker. The whole grain particlesmay be added to the hot water, or vice versa, in a rotating cooker, forexample, over a time period of about 50 to about 100 seconds. Otheringredients such as salt, and lime in the case of corn grain cooking,may be added in the cooker with the water as a pre-blend or addedseparately.

Pressure cooking is preferred over immersion cooking because it providesbetter control over obtaining a desired water content in the cookedwhole grain particles and reduces or eliminates the need for drying ofthe cooked grain particles to achieve a desired moisture content forshredding. Generally, in pressure cooking all of the water added isabsorbed or taken up by the whole grain particles. In addition, steamwhich is directly injected into the pressure cooker condenses and istaken up by the whole grain particles, generally in an amount of about1% by weight to about 3% by weight, based upon the total weight of thecooked whole grain particles. Generally, draining of water afterpressure cooking is not needed because all or substantially all of theadded water and steam condensate is taken up by the cooked whole grainparticles.

The amount of water added in the pressure cooking step, not includingsteam condensate, may range from about 12% by weight to about 30% byweight based upon the total weight of the grains or berries and addedwater. The moisture content of the cooked grain, which includes waterinherently present in the raw grain, after draining if needed, may rangefrom about 29% by weight to about 42% by weight preferably from about33% by weight to about 38% by weight, based upon the weight of thecooked whole grain particles.

During cooking, moisture tends to collect on the grain particles orberries. This moisture can increase the stickiness of the cooked grainand can cause handling problems when the grain is transferred to otherapparatus. Mixing the grain in the cooking vat at low rotation speedsprovides for even cooking and reduces lumping.

After draining of any excess cooking water and steam condensate formedduring cooking, the cooked whole grain particles may be discharged fromthe rotating cooker and optionally transferred to a surface dryer andcooler. In embodiments of the invention, the cooked whole grainparticles may be dried and cooled to a temperature of less than about135° F., for example from about 60° F. to about 85° F. The surfacedrying and cooling facilitates flow of the cooked grains as individual,discrete pieces. The dried, cooled whole grain particles may have amoisture content of from about 29% by weight to about 42% by weight,preferably from about 33% by weight to about 38% by weight forshreddability into strong, continuous shreds.

In preferred embodiments, the cooked whole cereal grain particles arepassed through a lump breaker to break apart large lumps or agglomeratesof whole cereal grain particles. The de-lumped whole cereal grainparticles may then be co-milled to obtain smaller agglomerates of wholecereal grain particles by passing through a screen, for example a 1 inchsquare screen. The co-milled agglomerates may range in size from aboutgolf-ball sized to granular sized, preferably less than about 0.5 cm indiameter.

After cooking, the starch granules of the cooked whole cereal grainparticles are no longer crystalline in nature and are swollen or largerin size, as determined by light microscopy starch characterization usingLugol's Iodine. The cooked particles may contain swollen granules aswell as agglomerated starch clusters.

The cooked whole cereal grain particles may then be conveyed to a surgebin or grit bin for tempering. The cooked whole grain particles may thenbe tempered or cured for a sufficient period of time to provide auniform distribution of the water throughout the cooked whole grainparticles. Tempering may be conducted at a temperature of less thanabout 135° F., preferably from about 75° F. to about 100° F., morepreferably from about 80° F. to about 90° F. Tempering times may rangefrom about 0.5 hours to about 5 hours, preferably from about 1 hour toabout 4 hours. The tempering or curing step may be accomplished in oneor more stages. The tempered whole grain particles may be inagglomerated form, with the agglomerates ranging in size from aboutgolf-ball sized to granular sized, preferably less than about 0.5 cm indiameter.

In embodiments where a hydrocolloid gum is used, as disclosed in U.S.Pat. No. 5,595,774, the hydrocolloid gum, preferably guar gum, in dry,particulate, or powdered form may be admixed or blended with the cooked,tempered whole grain particles. Batch or continuous mixers or blenderscan be used to mix the gum and the cooked, tempered whole grainparticles or agglomerates to coat them with the gum substantiallyhomogeneously. The dry gum sticks or adheres to the cooked, temperedmoist grains, thus at least partially coating the grains withoutcreating a sticky surface which would hamper or interfere withshredding. Upon pelletizing and shredding of the grains or berries, thegum coating or particles are incorporated into and onto the individualstrands or net-like sheets of dough formed by the shredding rolls.

The cooked, tempered whole grain particles may be transferred by meansof belt conveyers to a pelletizer for forming them into pellets forshredding. Upon entering the pelletizer, the tempered whole grainparticles may be in the form of agglomerates. The agglomerates fed tothe pelletizer may range in size from about golf-ball sized to granularsized, and may preferably be less than about 0.5 cm in diameter. Theymay have a temperature of less than about 135° F., preferably from about75° F. to about 100° F., more preferably from about 80° F. to about 90°F. Upon entry into the pelletizer, the tempered, whole grain particlesmay have a hard or rubbery texture. The starch of the tempered wholegrain particles may be retrograded, with the starch being primarilygranular, the starch granules being swollen, and some agglomeratedstarch clusters being present, as determined using light microscopystarch characterization with Lugol's Iodine.

Commercially available extruders or pelletizers, such as a Bonnet or aWenger pelletizer may be employed to produce the shreddable, whole grainpellets from the agglomerates of cooked, tempered whole grain particlesin the present invention. The pelletizer may be equipped with a solid orcut-flight screw conveyer for conveying and shearing of the temperedwhole grain particles from the input end to the output end and throughthe exit die plate. Cooling jackets are preferably provided to controlthe temperature of the agglomerates in the pelletizer and to control thetemperature of the pellets exiting the pelletizer. The cooling jacketshelp to remove heat generated by the shearing action occurring in thepelletizer and at the die plate as the agglomerates are forced throughthe die plate apertures.

The pelletizer may be equipped with an internal knife installed on theupstream side of an exit die plate, and an external knife installed onthe downstream side of the exit die plate for forming the whole grainagglomerates into a rope or rod which is cut into whole grain pellets.In embodiments of the invention, the die plate may have a plurality ofholes or apertures each having a diameter of about 3/16 inch to about5/16 inch. The open area of the die plate, or the total area of theapertures as a percentage of the die plate area, may range from about14% to about 55%, preferably from about 25% to about 45%, morepreferably from about 38% to about 42%.

The whole grain pellets may be produced with dimensions for shredding onconventional shredding equipment. For example, the pellets may have acut length of about ⅛ inch to about ¼ inch, and a diameter of about 3/16inch to about 5/16 inch imparted by the die apertures.

In accordance with the method of the present invention, the pelletizingpressure, as measured at the die plate, may be from about 200 psig toabout 600 psig, preferably from about 400 psig to about 500 psig. Thepressures and temperatures employed preferably result in no orsubstantially no expansion of the extrudate exiting the die orifices.Also, the temperature of the pellets exiting the pelletizer should besufficiently low so that any increase in temperature caused by theshredding operation does not result in deleterious sticking of theshreds to the downstream shredding rolls or compacting rolls.

Generally, the temperature of the shredded product out of the shreddingrolls may be up to about 120° F. to about 135° F. without substantialsticking problems. The pelletizing temperature may be controlled by useof the cooling jackets to provide a pellet temperature of from about 80°F. to about 135° F., preferably from about 90° F. to about 110° F., forexample from about 95° F. to about 105° F., upon exiting the pelletizerdie plate. In embodiments of the invention, cooling air may be suppliedat the exit of the plate to cool the exiting pellets to help avoidstickiness problems.

The pellets exiting the pelletizer have a soft, pliable, cohesivetexture. The pelletization is believed to reverse retrogradation of thetempered whole grain particles. High shear in the pelletizer, it isbelieved, substantially fractures retrograded starch granules andreleases amylose and amylopectin to increase cohesiveness forshreddability into continuous net-like sheets. While the starch enteringthe pelletizer may be primarily granular, it may be quite different inthe pellets exiting the pelletizer. The starch of the whole grainpellets produced by the pelletizer is primarily agglomerated starch andfragmented starch with only a small population of individual granules,as determined using light microscopy starch characterization withLugol's Iodine.

Upon exiting the pelletizer, the cooling of the pellets should not be soextensive, and the pellets should not be permitted to sit or temper toolong, so as to induce substantial starch retrogradation or pellethardening which may impede shreddability.

The whole grain pellets may preferably be immediately or quickly, forexample within about 20 minutes, preferably within about 10 minutes,transported to the shredding operation so as to avoid any substantialhardening of or skin formation on the soft, pliable pellets. Inembodiments of the invention, the whole grain pellets may be transferredby means of belt conveyors and/or bucket elevators to a hopper whichfeeds a screw conveyor. The latter may transfer the whole grain pelletsto a series of shredding rolls or mills via flow tubes or hoppers. Anexample of such a screw conveyor is that made by the Screw ConveyorCorporation, 704 Hoffman Street, Hammond, Ind. 46327. The moisturecontent of the whole grain pellets for shredding may range from about29% by weight to about 42% by weight, preferably from about 33% byweight to about 38% by weight, based upon the weight of the pellets, forshreddability into strong, continuous shreds.

Any conventional milling system can be used in the present invention. Aconventional milling system for making a wafer or biscuit may beemployed in producing the shredded products such as ready-to-eatcereals, biscuits, and snack chips in accordance with the presentinvention. The conventional milling system can comprise a pair ofclosely spaced rolls that rotate in opposite directions with at leastone of the rolls having circumferential grooves. Upon passing betweenthe rolls, the dough is formed into long individual strings or strands.A circumferentially grooved roll can also be grooved transversely to thecircumferential grooves for the production of a net-like sheet. Whensheets are formed, the sheets are comprised of interwoven shreds orstrings. When the rolls are held tightly together, the shreds orfilaments partially separate from each other but are more or lessconnected. When the rolls are sprung slightly apart under pressure, theadjacent filaments can be united to each other by very thin webs or finswhich stretch between them.

Upon passing between the rolls, the dough is deformed into thecircumferential grooves and the optional crosshatching grooves. Eachpair of rolls produces a dough layer having a plurality of generallyparallel longitudinal strands and optionally a plurality ofcrosshatchings generally perpendicular to the strands. Thecrosshatchings and the longitudinal strands form an integral net-likesheet. The texture of each layer may be controlled by the number ofcrosshatchings in each layer forming the net-like sheets. The net-likesheets are preferably unwebbed or webless, i.e., the crosshatchings andlongitudinal strands of each layer are not connected by a membrane. Theuse of an open space within the area formed by the longitudinal strandsand the crosshatchings in the outer layers provides a more attractiveproduct. Additionally, use of the open space in the inner layers avoidsan excessively dense texture.

The longitudinal strands are produced by the circumferential grooves andmay run in parallel with the direction of movement of an underlyingconveyor. The crosshatchings of the dough layer are produced by thecrosshatching grooves and may run generally perpendicular to thedirection of movement of the conveyor.

The shredding mills may be arranged in a linear series along the commonunderlying conveyor. Each of the shredded dough layers or sheets may bedeposited on the conveyor in super-position, with their longitudinalstrands running in the same direction.

Conventional shredding systems which can be used in the process of thepresent invention are disclosed in U.S. Pat. Nos. 502,378; 2,008,024;2,013,003; 2,693,419; 4,004,035; and 6,004,612; and Canadian Patent No.674,046.

The first and last one or more shredded dough layers to be deposited orlaminated may have a number of crosshatchings so as to provide a regionof denser texture or higher density in the biscuit or chip. The firstlayer which is laid down upon the conveyor belt preferably has asufficient number of crosshatchings to provide a more stable bed for thedepositing of subsequent shred layers. Additionally, the outsideappearance of the product is enhanced by the presence of crosshatchingsas is the initial impression of crispness upon eating. For a 5 inchdiameter shredding roll, the number of crosshatchings may be about 45 ormore, equally spaced about the roll. Five inch diameter rolls maygenerally have: (1) about 10 to 22 circumferential grooves per inch, and(2) up to about 120 equally spaced crosshatching grooves. Larger orsmaller diameter rolls may also be used with about the same frequency ofgrooves as the five inch diameter rolls.

The dough layers which are deposited between the outer layers providinga denser texture or higher density may have a decreased number ofcrosshatchings so as to provide a region of lighter texture or lowerdensity in the interior of the chip. The number of crosshatchings ineach layer may be the same or different.

In at least one embodiment of the invention, at least 30 percent of thetotal number of net-like sheets may provide one or more regions of densetexture or higher density. In preferred embodiments, each layer has thesame number of cross-hatchings. In at least one embodiment of theinvention, for increased durability, crispness, and visual appearance,120 crosshatchings for a five inch diameter roll is preferred.

The depth of the circumferential and cross-hatching grooves of theshredding rolls may be from about 0.010 inch to about 0.10 inch,preferably from about 0.016 inch to about 0.075 inch. For example, inpreferred embodiments the cross-hatching groove depth may be about 0.018inch and the circumferential groove depth may be about 0.075 inch.Groove depths of less than about 0.010 inch tend to require too manylayers to achieve a desired weight per piece. The net-like sheets whenlaminated upon one another, do not necessarily line up exactly so thatone layer is superimposed exactly on another layer. The greater thenumber of layers, the more likely the openings in one net-like sheetwill be at least partly covered by the shreds of another net-like sheet.Thus, increasing the number of layers to achieve a given piece weighttends to result in a denser laminate and loss of shred integrity uponcompression in compression rolls. The use of groove depths greater thanabout 0.10 inch tends to result in too dense of a laminate which isdifficult to bake or fry into a crisp, chip-like texture.

Generally, the total number of net-like sheets may range from one to 21depending upon the type and size of shredded product. For example, largesized ready-to-eat breakfast cereal biscuits or wafers may contain fromabout 1 to about 21 net-like sheets, preferably from about 1 to about 21net-like sheets. Smaller sized ready-to-eat cereal biscuits or wafersmay contain from 1 to 7, preferably from 1 to 6 net-like sheets. Thesnack chips of the invention may have 1 to 7, preferably 1 to 5, mostpreferably 4 net-like sheets. If the number of sheets is less thanthree, continuous, consistent production tends to be disrupted. Thelaminate tends to stick to or slip on the belt or compression roll uponsubstantial compression of a laminate which is relatively thin prior tocompression. Additionally, with too few layers, the fried or bakedproduct tends to be too fragile for handling on mass productionpackaging equipment or for dipping. If the number of sheets or layers isgreater than seven, upon compression to achieve a desirable, chip-likethinness, the laminate becomes too dense and difficult to bake or fryinto a crispy texture. In addition, excessive compression may result ina loss of a distinctive, shredded appearance.

In at least one embodiment of the invention for producing a shreddedwhole grain snack chip, or a thin, crisp ready-to-eat breakfast cereal,the whole grain laminate may be compressed in accordance with the methodand apparatus of U.S. Pat. No. 6,004,612 to Andreski et al for“Production of Shredded Snacks with Chip-Like Appearance and Texture”,the disclosure of which is herein incorporated by reference in itsentirety. The apparatus and method of U.S. Pat. No. 6,004,612, may beused to obtain a whole grain shredded chip-like snack having asubstantially uniform shredded net-like appearance and crisp, shreddedtexture by substantially compressing a laminate of whole grain net-likesheets of whole grain pellets obtained in accordance with the presentinvention. As disclosed in U.S. Pat. No. 6,004,612, the compressionsubstantially reduces or eliminates air pockets or interlayer spacingand enhances interlayer adhesion so as to prevent the development of apuffed, pillowed, or thick biscuit or cracker-like appearance. Eventhough the laminate undergoes substantial compression, substantiallyflat, unpuffed, chip-like products exhibit a substantially uniformshredded, net-like appearance upon their major surfaces. Additionally,individual shred layers are visually discernible in the baked or friedproduct when it is broken and viewed in cross-section. The strength ofthe laminate is sufficient to continuously undergo cutting,transferring, and packaging operations during mass production withouttearing or breaking. Baked or fried chip-like shredded snacks aresufficiently strong for dipping into and scooping of dips or sauceswithout breaking. Additionally, chips made according to this processhave a whole grain appearance, with portions of the hull or bran of thewhole grains being visually apparent in numerous locations on thesurface of shredded snack chips.

In embodiments of the invention, prior to compression, the thickness ofthe whole grain laminate may generally range from about 0.035 inch toabout 0.250 inch. Generally, the thickness of the laminate is reduced byat least about 35%, generally from about 45% to about 60% of itsthickness prior to compression. As disclosed in U.S. Pat. No. 6,004,612,compression of the laminate to substantially reduce its thickness may beachieved by passing it between at least one pair of counterrotatingcompression rolls while it is supported upon and transported by aconveyer belt. Where more than one pair of compression rolls areemployed, the total thickness reduction may be approximately equallydivided between the pairs of rolls. Use of a single pair ofcounterrotating compression rolls is preferred for achieving thesubstantial compression of the laminate.

Supporting the laminate upon a belt while it is being compressed helpsto avoid excessive stretching and tearing or sticking of the laminateduring compression and transport through the rolls. As disclosed in U.S.Pat. No. 6,004,612, each pair of counterrotating rolls may comprise atop roll which contacts the top surface of the laminate, and a bottomroll which contacts the bottom surface of the conveyer belt whichsupports the laminate. The nip or gap between the counterrotating rollsand their relative rotational speeds are set so as to substantiallycompress the laminate while avoiding: 1) substantial sticking of thelaminate to the upper roll, or 2) substantial movement or slippage ofthe laminate relative to the belt, either of which would substantiallydisrupt or distort the shred pattern of the laminate as it iscompressed. The bottom roll helps to maintain the linear speed of theseparately driven conveyer belt as the top roll compresses the laminateagainst the top surface of the belt. The rotational speeds of the topand bottom rolls of a pair of counterrotating rolls may be at leastsubstantially the same, or essentially the same, depending upon therelative diameters of the rolls. If different diameter rolls are used,their rotational speeds, or angular velocities, may be adjusted toprovide at least substantially the same linear velocity.

As disclosed in U.S. Pat. No. 6,004,612, the laminate is compressed bythe counterrotating rolls without cutting of the laminate or withoutmolding of the laminate into individual pieces. The compression orthickness reduction is at least substantially uniform across the widthof the laminate. The compression provides a thin, cooked, but dough-likecompressed laminate and helps to prevent substantial puffing orexpansion upon subsequent baking or frying. The thickness of thecompressed laminate exiting the nip of the compression rolls is such soas to provide a thin, chip-like appearance upon baking or frying.

In embodiments of the present invention, generally the thickness of thecompressed laminate may range from about 0.035 inch to about 0.120 inch,preferably from about 0.050 inch to about 0.100 inch, for example fromabout 0.060 inch to about 0.080 inch.

Even though the thickness of the laminate is substantially reduced, asubstantially uniform shred pattern is visually apparent upon theopposing major surfaces of the baked or fried product. Additionally, atleast substantially all, or all of the individual shred layers aregenerally visible to the naked eye upon breaking a baked or fried pieceperpendicularly to its major surfaces. For example, if a baked or friedpiece is broken in about half, a cross-sectional viewing of each piecemay generally reveal the same number, or substantially the same number,of shred layers or net-like sheets as were present prior to compression.

The moisture content of the laminate prior to compression and aftercompression is generally at least substantially the same. Moisturecontents of the laminate prior to and after compression may range fromabout 29% by weight to about 42% by weight, preferably from about 33% byweight to about 38% by weight. The starch of the laminates may be in theform of agglomerated starch clusters with virtually no individual starchgranules, as determined using light microscopy starch characterizationwith Lugol's Iodine.

The whole grain laminates of shredded dough strands, layers or net-likesheets may then be cut, and slit using conventional equipment, such asrotary cutters and slitters. Dockering of the laminate is not necessaryto prevent puffing or leavening. For at least one embodiment of theinvention, a non-dockered piece is preferable because it is morechip-like in appearance. Also, dockering of a compressed laminate tendsto produce excessively dense portions which are difficult to bake or fryout without scorching.

The cutting operation may partially or completely cut the whole grainlaminates into strips. The slitting operation may completely cut orscore the strips so as to provide scored strips of unbaked or unfriedready-to-eat cereal biscuits or snacks with the unbaked or unfriedbiscuits or snacks tenuously connected to each other. In embodiments ofthe invention, the non-compressed or the compressed whole grain laminatemay be edge trimmed and then partially cut into shaped pieces by arotary cutter without substantial generation of scrap or recyclematerial. Then, the partially-cut laminate may be cut longitudinally inthe direction of movement of the conveyer belt, and then transversely tothe direction of movement of the conveyer belt without substantialgeneration of scrap or recycle material. After baking or frying andbefore or after oil or seasoning addition to the strips, the conveyormovement, etc., breaks apart the scored strips to provide individualpieces of shredded product such as ready-to-eat cereals, biscuits,wafers, or chip-like snacks.

The shape of the shredded products may be square, round, rectangular,elliptical, parallelepiped, triangular and the like. Shapes whichminimize or eliminate waste or recycle are preferred. A most preferredshape for a chip-like snack is a triangular or substantially triangularshape. As disclosed in U.S. Pat. No. 6,004,612, to essentially eliminatewaste, the triangles may be formed using a rotary cutter which cuts thecompressed laminate so that the base of each triangle is parallel to thelongitudinal axis or direction of movement of the laminate. To reducebreakage during and after cutting, the laminate is preferably cut sothat the apex or point of a triangle in one row does not touch orintersect the apex or point of another triangle located in an adjacentrow. In preferred embodiments, the cutter may cut the laminate into aplurality of longitudinal rows of triangular-shaped pieces so that theapex of a triangular piece of one row is located at or intersects aboutthe midpoint of the base of a triangular piece of an adjacent row asshown in U.S. Pat. No. 6,004,612.

As disclosed in U.S. Pat. No. 6,004,612, it is also preferable to formor cut the triangular pieces with rounded, blunted or flat corners so asto eliminate sharp points which may break-off during rotary cutting orsubsequent slitting or transferring of the cut laminate. For example,vacuum may be used for lifting and transferring a partially cut laminatefrom one conveyer belt to another. The presence of substantial amountsof broken-off points may clog the vacuum equipment. One or more,preferably all three corners or apexes of the triangular pieces may berounded, flattened or blunted. For example, to obtain flattened orblunted corners on a substantially equilateral or isosceles triangularshaped piece, each corner may be formed, cut, or shaped at leastsubstantially parallel to its opposing side or at least substantiallyperpendicular to an adjacent side by the rotary cutter.

The cut, whole grain laminate may be dried, baked, fried, and/or toastedin conventional equipment. Suitable ovens for drying, baking andtoasting the cut laminate include Proctor & Schwartz, Werner-Lehara,Wolverine and Spooner ovens containing forced air and gas fired burnersand a conveyor. Suitable equipment for frying include_Heat and Control,FMC/Stein oil fryers. The laminates may be toasted to enhance the flavorand brown the edges of the shredded products. Baking or frying ofcompressed laminates does not substantially puff or leaven them andprovides a substantially flat, thin, chip-like appearance.

Temperature profiles used for drying, baking, frying and toasting of thelaminated preforms may generally be within the range of about 200° toabout 600° F. The baking is preferably performed in a zoned oven usinglow oven velocity to avoid excess curling, separating or warping of thestrips during baking. The total time for drying, baking, frying and/ortoasting may be such so as to avoid browning (except on the edges of thepieces). It depends upon the number of shred layers, the size of theshredded product and the type of oven. The total time for drying,baking, frying and/or toasting may range from about 3 minutes to about10 minutes. The cut, whole grain laminate may be fried and toasted inconventional frying and toasting equipment. Heat and Control of Hayward,Calif. and FMC/Stein of Sandusky, Ohio make suitable fryers, which mayhave direct or indirect heated oil and a conveyor. The temperatureprofiles used in the fryer for frying and/or toasting may generally bewithin the range of 300° F. to 400° F. The total time for frying and/ortoasting is preferably less than 3 minutes, and the final moisture ofthe resulting product is typically about 1-3% by weight. If the moistureof the resulting product is above about 3% by weight, then crispness maysuffer; and if the moisture is less than about 1% by weight, then theproduct may have excessive oiliness, a darker color, and a scorchedflavor. After baking or frying, the starch of the products may be in theform of agglomerated starch clusters with virtually no individual starchgranules, as determined using light microscopy starch characterizationwith Lugol's Iodine.

The color of the final baked or fried product may be a substantiallyuniform off-white to golden tan color. The product may be topped withsalt (for example, 0.5 to 2 weight percent, based on the total productweight) prior to baking or frying. The salt provides flavor and flavorenhancement. Some of the salt (NaCl) can be replaced with KCl or othersalt substitutes.

Fat or shortening, when used in embodiments of the invention can beapplied, preferably by spraying in oil form, to the top and bottomsurfaces of baked or fried strips of snacks having no added fat orhaving only fat inherent in the cereal grain. For example, whole wheatberries generally have an inherent fat content of about 2% to 4% byweight. See, Wheat: Chemistry and Technology, Vol. II, Pomeranz, ed.,Amer. Assoc. of Cereal Chemists, Inc., St. Paul, Minn., p. 285 (1988).In embodiments of the invention, the topical application of oil to bakedor fried snacks having no other added fat may result in baked or friedproducts having a total fat content of less than about 12% by weight,preferably less than about 10% by weight. In other embodiments theamount of topically applied oil may be less than about 8% by weight, forexample less than about 6% by weight, based upon the weight of achip-like, shredded snack. Use of a hydrocolloid gum provides forobtaining a slippery or smooth mouthfeel and a glossy appearance evenwith no added fat.

Whole grain shredded products of the present invention may contain oneor more additives (e.g., vitamins, minerals, colorants, flavorants,etc.) at effective levels of concentration. Exemplary thereof are sugarssuch as sucrose, fructose, lactose, dextrose, and honey, polydextrose,dietary fiber, seasonings, such as onion, garlic, parsley, and bouillon,malt, wheat germ, nuts, cocoa, flavorants such as fruit flavoring,cracker flavoring, cinnamon, and vanilla flavoring, acidulants such ascitric acid and lactic acid, preservatives such as TBHQ, antioxidantssuch as tocopherol and BHT, food colorant, emulsifiers such as Myvatex7(a blend of distilled monoglycerides manufactured by Eastman Kodak),sodium stearoyl lactylate, lecithin, and polysorbate 60, and vitaminsand/or minerals. Examples of suitable vitamins and minerals includeB-complex vitamins, soluble iron compounds, calcium sources such ascalcium carbonate, vitamin A, vitamin E, and vitamin C. Also, non-fatdry milk solids (i.e., milk powder) or soybean protein may be added inan amount sufficient to create a final protein level of from about 10 toabout 20 weight percent. Such additional ingredients may range up toabout 30 weight percent, based on the total dry weight of the finalproduct.

Additives, such as vitamins and minerals, may be dry blended with anoptional hydrocolloid gum and then the dry blend may be admixed with thecooked, tempered whole grain particles. In other embodiments, enrichmentwith vitamins and minerals and/or other additives may be achieved byblending with the blended grain and optional gum mixture. For example, adry multi-vitamin premix may be added with simultaneous mixing to a gumcoated grain mixture at the entry of a screw conveyor to form ahomogeneous composition. The resulting composition may be fed or droppedinto a hopper, which supplies milling rolls. The multi-vitamin andoptionally gum-coated grain composition may then be milled in shreddingrolls and formed into shredded products.

Additives or fillings, particularly those which may adversely affectshredding, may also be incorporated into the shredded baked or friedgoods of the present invention by depositing them between shred layersduring formation of the dough laminate. Sucrose, fructose, lactose,dextrose, polydextrose, fiber, milk powder, cocoa, and flavorants areexemplary of additives which may be deposited. Exemplary fillings forinter-shred layer deposition include fruit paste fillings, no-fat cheesepowder fillings, confectionery fillings, and the like. The additives orfillings may be full-fat, no-fat, reduced-fat or low-fat.

Additives may also be topically applied to the laminated structurebefore or after baking or frying. In the production of whole grainshredded snacks, additives are preferably topically applied rather thanapplied between layers so as to not adversely affect a thin, chip-likeappearance. Topically applied oil may be used as a carrier for one ormore additives, such as flavorants or seasonings. Topical application ofadditives may be achieved using conventional dispensing apparatus suchas disclosed in U.S. Pat. No. 5,707,448 to Cordera et al, for AApparatusfor the Application of Particulates to Baked Goods and Snacks,@ thedisclosure of which is herein incorporated by reference in its entirety.

Products of the present invention may have a moisture content of lessthan about 5% by weight, preferably about 0.5 to about 3 weight percent,more preferably about 1 to 2 weight percent, based on the total weightof the baked or fried, finished product. The final product may be bakedor fried to a shelf stable relative humidity or “water activity” of lessthan about 0.7, preferably less than about 0.6. It may have a shelfstability of at least about 2 months, preferably at least about 6months, when stored in proper, sealed packaging.

The following examples further illustrate the present invention whereinall parts and percentages are by weight and all temperatures are in °F., unless otherwise indicated.

Example 1

The ingredients and their relative amounts which may be used to producea thin, crisp, chip-like, whole corn grain shredded snack are:

Ingredient Amount (Weight %) Pre-ground whole yellow corn 76.83 (about13% by weight water) Salt 0.19 Water 22.83 Lime 0.15 TOTAL 100.00

The pre-ground whole yellow corn may be prepared by Fitzmilling rawwhole grain corn using a ⅛ inch round holes screen. The water, salt andlime may be pre-mixed and added to a Lauhoff rotary steam pressurecooker. The water temperature may be about 170° F.-190° F. Then, theFitzmilled whole corn may be added to the rotating cooker within about60-70 seconds. The mass in the cooker may then be heated with steam andcooked for about 23 minutes at a pressure of about 26 psig and atemperature of about 268° F. to about 275° F. to fully gelatinize thestarch of the whole grain corn particles.

The cooked whole grain corn particles may then be discharged from therotating cooker, passed through a lump breaker, and then Comilled usinga 1 inch square screen to obtain whole corn grain agglomerates. Theagglomerates may then be conveyed to a grit bin or curing (tempering)tank. The cooked whole grain agglomerates may be tempered in the gritbin up to 3 hours, with a target tempering time of about 2 hours. Thecooked, tempered whole grain particles may have a moisture content ofabout 35% by weight to about 38% by weight, preferably about 36.5% byweight for shredding.

The tempered whole grain agglomerates may be transferred to a Bonnetpelletizer having a solid or cut flight screw, internal and externalknives, and a die plate having ¼ inch or 5/16 inch apertures and an opendie area of about 38% to about 42%. The tempered agglomerates may beformed into pellets at a pressure of about 450 psig to about 550 psig.The pelletizer cooling unit may be set to about 40EF to cool the jacketof the pelletizer so the pellets exiting the pelletizer have a pellettemperature of about 105° F. to avoid potential stickiness issues at thedownstream shredder, triangular cutter head, and smooth compressionroll. Air may be introduced at the die cutter to disperse the pellets.The whole grain pellets obtained from the pelletizer are soft, pliableand coherent, and may have a length of about ⅛ inch to about ¼ inch anda diameter of about ¼ inch to about 5/16 inch.

The discrete, free flowing whole grain pellets may then be conveyed to asurge hopper for feeding to four shredding mills which are arranged in alinear series along a common conveyor. Each shredding mill may comprisea pair of counterrotating rolls held in mutual contact for theproduction of net-like sheets. The rolls of the four mills may each havea groove depth of about 0.018 inch to 0.021 inch and 120 cross-hatchinggrooves.

The net-like cereal dough sheets produced by the shredding mills may becontinuously deposited upon a continuous conveyor belt to form a fourlayer whole grain laminate having a thickness of about ⅛ of an inch. Thefour layer laminate, while supported on the conveyer belt may becontinuously compressed between smooth surfaced, non-grooved, stainlesssteel counterrotating compression rolls as disclosed in U.S. Pat. No.6,004,612. The compression rolls may have the same diameter and may bedriven by a common drive at the same rotational speed. The linear speedof each compression roll may be the same and the linear speed of thebelt may be about 1% slower than the linear speed of the compressionrolls. The compression rolls may be moved or maintained in position bythe use of air cylinders. Air cylinder pressures of about 60 psi to 80psi may be used to maintain a desired gap between the rolls as the beltand laminate continuously pass between the counterrotating compressionrolls. The gap between the upper roll surface and the top surface of theconveyer belt may be from about 0.06 inch to about 0.08 inch to obtain acompressed laminate having a thickness of about 0.06 inch to about 0.08inch.

The moisture content of the laminate prior to compression and themoisture content of the compressed laminate may be about 35% by weightto about 38% by weight, preferably about 36.5% by weight.

The compressed laminate may be conveyed to an edge trimmer to trim thelongitudinal edges. The trimmed, compressed laminate may then beconveyed to a rotary cutter having a plurality of circumferential rowsof Teflon7 coated triangular cutting or forming elements. The elementsmay partially cut or form the compressed laminate into rows of isoscelestriangle shaped preforms having blunted or flattened corners. Thetriangular preforms are joined at their peripheries by a thin layer ofdough resulting from only partially cutting or scoring of the compressedlaminate. The partially cut compressed laminate may then be cut or slitlongitudinally, and then cut transversely to the direction of movementof the laminate to form strips of scored, triangular dough preforms.

The whole grain compress laminate may be transferred to a multizone bandoven for drying, baking and toasting for about 5 to 7.5 minutes attemperatures ranging from about 200° F. to about 600° F. The bakedproduct leaving the oven may have an end point moisture content of about2% by weight, based upon the weight of the final product.

After exiting the oven, the baked product strips may be oiled andseasoned in a seasoning drum or tumbler. Soybean oil may be topicallyapplied as a fine spray to the top and bottom of the baked snack preformstrips, followed by the application of sweet or savory seasonings.

The baked preform strips may then be conveyed to packaging in a mannerso that the scored strips of triangular snacks readily separate at thescore line by motion, bumping, etc., into individual snack pieces. Thesnack pieces may be isosceles triangle shaped with blunted or flattenedcorners. The base may be about 1.7 inches long, and the two sides mayeach be about 1.6 inches long. The two blunted side portionsperpendicular and adjacent to the base may each be about 0.1 inch long.The blunted side portion parallel to and opposite the base may be about0.16 inch to about 0.30 inch long. The thickness of the baked snackpiece may be about 1/16 inch. The baked snack pieces may have a thin,flat, chip-like appearance and crisp, chip-like texture. The top andbottom major surfaces may have a substantially uniform shred pattern orembossed or woven, shredded appearance and texture. Upon breaking thebaked snack chips, the four shred layers may be seen by the naked eye incross-section. The snack chips may be used for hand-to-mouth snackingand may be used for dipping without breakage.

Example 2

The ingredients and their relative amounts which may be used to producea thin, crisp, chip-like, whole grain rice shredded snack are:

Ingredient Amount (Weight %) Pre-ground long grain brown rice 73.89(about 13% by weight water) Salt 0.25 Water 25.86 TOTAL 100.00

The pre-ground long grain brown rice may be prepared by Fitzmilling rawwhole grain long grain brown rice using a ⅛ inch round holes screen. Thewater and salt may be pre-mixed and added to a Lauhoff rotary steampressure cooker. The water temperature may be about 170° F.-190° F.Then, the Fitzmilled whole rice may be added to the rotating cookerwithin about 60-70 seconds. The mass in the cooker may then be heatedwith steam and cooked for about 20 minutes at a pressure of about 20psig and a temperature of about 268° F. to about 275° F. to fullygelatinize the starch of the whole grain rice particles.

The cooked whole grain rice particles may then be discharged from therotating cooker, passed through a lump breaker, and then Comilled usinga 1 inch square screen to obtain whole grain rice agglomerates. Theagglomerates may then be conveyed to a grit bin or curing (tempering)tank. The cooked whole grain agglomerates may be tempered in the gritbin for 1 to 4 hours, with a target tempering time of about 2 hours. Thecooked, tempered whole grain particles may have a moisture content ofabout 35% by weight for shredding.

The tempered whole grain agglomerates may be transferred to a Bonnetpelletizer having a solid or cut flight screw, internal and externalknives, and a die plate having 3/16 inch apertures and an open die areaof about 38% to about 42%. The tempered agglomerates may be formed intopellets at a pressure of about 450 psig to about 600 psig. Thepelletizer cooling unit may be set to about 40EF to cool the jacket ofthe pelletizer so the pellets exiting the pelletizer have a pellettemperature of about 95° F. to about 105° F. to avoid potentialstickiness issues at the downstream shredder, triangular cutter head,and smooth compression roll. Air may be introduced at the die cutter todisperse the pellets. The whole grain pellets obtained from thepelletizer are soft, pliable and coherent, and may have a length ofabout ⅛ inch to about ¼ inch and a diameter of about 3/16 inch.

The discrete, free flowing whole grain pellets may then be shred into awhole grain laminate, compressed, rotary cut, baked, seasoned, andpackaged as in Example 1.

Example 3

The ingredients and their relative amounts which may be used to producea thin, crisp, chip-like, whole grain oat shredded snack are:

Ingredient Amount (Weight %) Pre-ground oats 73.89 (about 13% by weightwater) Salt 0.25 Water 25.86 TOTAL 100.00

The pre-ground oats may be prepared by Fitzmilling raw whole grain oatsusing a ⅛ inch round holes screen. The water and salt may be pre-mixedand added to a Lauhoff rotary steam pressure cooker. The watertemperature may be about 170° F.-190° F. Then, the Fitzmilled whole oatsmay be added to the rotating cooker within about 60-70 seconds. The massin the cooker may then be heated with steam and cooked for about 20minutes at a pressure of about 20 psig and a temperature of about 268°F. to about 275° F. to fully gelatinize the starch of the whole grainoats particles.

The cooked whole grain oats particles may then be discharged from therotating cooker, passed through a lump breaker, and then Comilled usinga 1 inch square screen to obtain whole grain oats agglomerates. Theagglomerates may then be conveyed to a grit bin or curing (tempering)tank. The cooked whole grain agglomerates may be tempered in the gritbin for 1 to 4 hours, with a target tempering time of about 2 hours. Thecooked, tempered whole grain particles may have a moisture content ofabout 32% by weight for shredding.

The tempered whole grain agglomerates may be pelletized, and thediscrete, free flowing whole grain pellets may then be shred into awhole grain laminate, compressed, rotary cut, baked, seasoned, andpackaged as in Example 2.

Example 4

The ingredients and their relative amounts which may be used to producea thin, crisp, chip-like, 100% multi-whole grain shredded snack are:

Amount Ingredient (Weight %) Pre-ground oats (about 13% by weight water)17.32 Pre-ground rice (about 13% by weight water) 17.32 Pre-ground wheat(about 13% by weight water) 17.32 Pre-ground corn (about 13% by weightwater) 17.32 Salt 0.17 Water 30.55 TOTAL 100.00

Each of the four pre-ground whole grains may be prepared by Fitzmillingraw whole grains using a ⅛ inch round holes screen. The water and saltmay be pre-mixed and added to a Lauhoff rotary steam pressure cooker.The water temperature may be about 170° F.-190° F. The four pre-groundwhole grains may be blended to obtain a substantially homogeneouspreblend and then the whole grain preblend may be added may be added tothe rotating cooker within about 60-70 seconds. Alternatively, the fourpre-ground whole grains may be separately added to the rotating cookerand may be blended in the cooker with the water-salt solution to obtaina substantially homogenous blend. The mass in the cooker may then beheated with steam and cooked for about 20 minutes at a pressure of about20 psig and a temperature of about 268° F. to about 275° F. to fullygelatinize the starch of the multi-whole grain particles.

The cooked multi-whole grain particles may then be discharged from therotating cooker, passed through a lump breaker, and then Comilled usinga 1 inch square screen to obtain multi-whole grain agglomerates. Theagglomerates may then be conveyed to a grit bin or curing (tempering)tank. The cooked multi-whole grain agglomerates may be tempered in thegrit bin for 1 to 4 hours, with a target tempering time of about 2hours. The cooked, tempered multi-whole grain particles may have amoisture content of about 34.5% by weight for shredding.

The tempered multi-whole grain agglomerates may be pelletized, and thediscrete, free flowing multi-whole grain pellets may then be shred intoa multi-whole grain laminate, compressed, rotary cut, baked, seasoned,and packaged as in Example 2.

1.-20. (canceled)
 21. A method for improving the shreddability ofretrograded, whole cereal grain particles for producing a whole grainshredded food product comprising pelletizing agglomerates of tempered,cooked, whole cereal grain particles which have undergone retrogradationto a hard, fracturable texture to obtain whole grain pellets having asoft, pliable texture, the pelletizing being at a pressure of about 200psig to about 600 psig, and the pelletizing temperature being controlledto provide a pellet temperature of about 80° F. to about 135° F. uponexiting the pelletizer.
 22. A method for producing a whole grainshredded food product comprising: a. admixing whole cereal grainparticles with water and pressure cooking the whole grain particles toat least substantially gelatinize starch of the whole grain particles,b. tempering the cooked, whole grain particles, c. pelletizing thetempered, cooked, whole grain particles in a pelletizer to obtain wholegrain pellets, the pelletizing being under pressure and temperatureconditions to provide continuous shreddability of the whole grainpellets into continuous netted sheets, d. shredding the whole grainpellets into whole grain netted sheets, e. laminating the whole grainnetted sheets to obtain a whole grain laminate, f. cutting the wholegrain laminate into whole grain pieces, and g. frying the whole grainpieces to obtain a whole grain shredded food product.
 23. A method forproducing a whole grain shredded food product as claimed in claim 22wherein the whole cereal grain particles are whole corn grain particles.24. A method for producing a whole grain shredded food product asclaimed in claim 23 wherein the pelletizing reduces retrogradation ofthe starch of the tempered whole grain particles to increase theirshreddability.
 25. A method for producing a whole grain shredded foodproduct as claimed in claim 23 wherein the whole corn particles arecooked with lime and the moisture content of the cooked whole corn grainparticles is from about 29% by weight to about 42% by weight, based uponthe weight of the cooked whole corn grain particles.
 26. A method forproducing a whole grain shredded food product as claimed in claim 23wherein the pelletizing is at a pressure of about 200 psig to about 600psig.
 27. A method for producing a whole grain shredded food product asclaimed in claim 23 wherein the pelletizing temperature is controlled toprovide a pellet temperature of from about 80° F. to about 135° F. uponexiting the pelletizer.
 28. A method for producing a whole grainshredded food product as claimed in claim 23 wherein the pelletizing isat a pressure of from about 400 psig to about 500 psig, and thepelletizing temperature is controlled to provide a pellet temperature offrom about 90° F. to about 110° F. upon exiting the pelletizer.
 29. Amethod for producing a whole grain shredded food product as claimed inclaim 23 wherein the pellets have a length of about ⅛ inch to about ¼inch and a diameter of about 3/16 inch to about 5/16 inch and areproduced by extrusion through a pelletizer die having a plurality ofapertures.
 30. A method for producing a whole grain shredded foodproduct as claimed in claim 29 wherein said extrusion die has an openarea of about 25% to about 45%.
 31. A method for producing a whole grainshredded food product as claimed in claim 23 wherein said whole corngrain particles are obtained by comminuting whole corn grains or kernelsto a particle size of about 0.09 inch to about 0.165 inch.
 32. A methodfor producing a whole grain shredded food product as claimed in claim 23wherein said cooking is conducted at a temperature of at least about250° F.
 33. A method for producing a whole grain shredded food productas claimed in claim 23 wherein said cooking is conducted at a pressureof about 15 psig to about 30 psig.
 34. A method for producing a wholegrain shredded food product as claimed in claim 23 wherein saidtempering is for about 0.5 hour to about 5 hours at a temperature ofless than about 135° F.
 35. A method for producing a whole grainshredded food product as claimed in claim 23 wherein said whole grainlaminate is compressed to a thickness of about 0.05 inch to about 0.08inch and the compressed whole grain laminate is cut into pieces.
 36. Amethod for producing a whole grain shredded food product as claimed inclaim 21 wherein said whole grain particles comprise at least one memberselected from the group consisting of rye, oats, rice, barley, corn,wheat, and triticale.
 37. A method for producing a whole grain shreddedfood product as claimed in claim 36 wherein whole soy seeds orcomminuted whole soy seeds are admixed with said whole grain particles.